Thursday, June 25, 2009

Lemon Buttermilk Pancakes with Blueberry Sauce

1-1/4 cups flour
2 tbsp sugar
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
4 tbsp melted butter
grated zest of 1 lemon

In a medium bowl whisk together try ingredients. In a separate bowl, whisk together wet ingredients and lemon zest.

Pour liquid ingredients into flour mixture and whisk until just combined.

Lightly coat griddle or nonstick skillet with oil. Heat to medium-high andspoon 1/4 cup batter for each pancake. (350 degs on electric skillet, no oil needed.)

Cook until bubbles form on top and batter is set. Flip pancakes and cook until golden brown.

Top with Blueberry Sauce.

Blueberry Sauce:
3 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup orange juice
2 tsp lemon juice
1/2 tsp cinnamon
1 tbsp constarch
1-2 tbsp water

In a medium saucepan, combine everything except cornstarch over medium low heat, stirring occasionally, until berries being to pop, about 7 minutes.

In a small bowl, completely dissolved cornstarch in water. (Very important! If cornstarch isn't completely dissolved, it gells and your sauce won't thicken) Add to berry mixture, increase heat and boil sauce or 1 minute. Let cool before serving.


Kelley said...

That sounds soooo good. I told my friend about it and she said "does she want to cook for us in the morning"!

Sherry said...

They are our new favorite, but I make it for Sunday lunch - no way am I to be trusted near anything more than a coffeepot first thing in the morning!